Relationships between starch pasting properties, free fatty acids and amylose content in barley

D. Cozzolino, S. Roumeliotis, J. Eglinton

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

Relatively few studies have examined the influence of lipids or fatty acids on starch pasting properties in barley. The aim of this study was to evaluate the use of the Rapid Visco Analyser (RVA) as a tool to examine changes in starch functionality related with free fatty acids (FFAs) and amylose content in barley flour samples. Changes in RVA parameters such as setback (STB) and final viscosity (FV) were related to differences in both FFA (oleic and palmitic acids) and amylose contents due to the diverse barley genotypes analysed. The magnitude of the RVA profile values derived from samples having high a concentration of palmitic acid (3900. mg/g) was lower compared with that having the lower concentration of the same FFA (2470. mg/g), displaying low FV (5666 vs 4166. cP) and low STB (1625 vs 1174. cP) values. Similar trends were observed for the other FFA measured. These results showed that pasting properties of barley measured using RVA are determined by a complexity of parameters, where the combination of lipids (FFA) and amylose might determine the characteristics of the material and its final use (e.g. malting).

LanguageEnglish
Pages444-449
Number of pages6
JournalFood Research International
Volume51
Issue number2
DOIs
Publication statusPublished - 1 May 2013

Keywords

  • Amylose
  • Barley
  • Fatty acids
  • Pasting
  • RVA
  • Starch

ASJC Scopus subject areas

  • Food Science

Cite this

@article{2647109ad1074fe4b332e89ba756b665,
title = "Relationships between starch pasting properties, free fatty acids and amylose content in barley",
abstract = "Relatively few studies have examined the influence of lipids or fatty acids on starch pasting properties in barley. The aim of this study was to evaluate the use of the Rapid Visco Analyser (RVA) as a tool to examine changes in starch functionality related with free fatty acids (FFAs) and amylose content in barley flour samples. Changes in RVA parameters such as setback (STB) and final viscosity (FV) were related to differences in both FFA (oleic and palmitic acids) and amylose contents due to the diverse barley genotypes analysed. The magnitude of the RVA profile values derived from samples having high a concentration of palmitic acid (3900. mg/g) was lower compared with that having the lower concentration of the same FFA (2470. mg/g), displaying low FV (5666 vs 4166. cP) and low STB (1625 vs 1174. cP) values. Similar trends were observed for the other FFA measured. These results showed that pasting properties of barley measured using RVA are determined by a complexity of parameters, where the combination of lipids (FFA) and amylose might determine the characteristics of the material and its final use (e.g. malting).",
keywords = "Amylose, Barley, Fatty acids, Pasting, RVA, Starch",
author = "D. Cozzolino and S. Roumeliotis and J. Eglinton",
year = "2013",
month = "5",
day = "1",
doi = "10.1016/j.foodres.2013.01.030",
language = "English",
volume = "51",
pages = "444--449",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Elsevier Limited",
number = "2",

}

Relationships between starch pasting properties, free fatty acids and amylose content in barley. / Cozzolino, D.; Roumeliotis, S.; Eglinton, J.

In: Food Research International, Vol. 51, No. 2, 01.05.2013, p. 444-449.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Relationships between starch pasting properties, free fatty acids and amylose content in barley

AU - Cozzolino, D.

AU - Roumeliotis, S.

AU - Eglinton, J.

PY - 2013/5/1

Y1 - 2013/5/1

N2 - Relatively few studies have examined the influence of lipids or fatty acids on starch pasting properties in barley. The aim of this study was to evaluate the use of the Rapid Visco Analyser (RVA) as a tool to examine changes in starch functionality related with free fatty acids (FFAs) and amylose content in barley flour samples. Changes in RVA parameters such as setback (STB) and final viscosity (FV) were related to differences in both FFA (oleic and palmitic acids) and amylose contents due to the diverse barley genotypes analysed. The magnitude of the RVA profile values derived from samples having high a concentration of palmitic acid (3900. mg/g) was lower compared with that having the lower concentration of the same FFA (2470. mg/g), displaying low FV (5666 vs 4166. cP) and low STB (1625 vs 1174. cP) values. Similar trends were observed for the other FFA measured. These results showed that pasting properties of barley measured using RVA are determined by a complexity of parameters, where the combination of lipids (FFA) and amylose might determine the characteristics of the material and its final use (e.g. malting).

AB - Relatively few studies have examined the influence of lipids or fatty acids on starch pasting properties in barley. The aim of this study was to evaluate the use of the Rapid Visco Analyser (RVA) as a tool to examine changes in starch functionality related with free fatty acids (FFAs) and amylose content in barley flour samples. Changes in RVA parameters such as setback (STB) and final viscosity (FV) were related to differences in both FFA (oleic and palmitic acids) and amylose contents due to the diverse barley genotypes analysed. The magnitude of the RVA profile values derived from samples having high a concentration of palmitic acid (3900. mg/g) was lower compared with that having the lower concentration of the same FFA (2470. mg/g), displaying low FV (5666 vs 4166. cP) and low STB (1625 vs 1174. cP) values. Similar trends were observed for the other FFA measured. These results showed that pasting properties of barley measured using RVA are determined by a complexity of parameters, where the combination of lipids (FFA) and amylose might determine the characteristics of the material and its final use (e.g. malting).

KW - Amylose

KW - Barley

KW - Fatty acids

KW - Pasting

KW - RVA

KW - Starch

UR - http://www.scopus.com/inward/record.url?scp=84873925763&partnerID=8YFLogxK

U2 - 10.1016/j.foodres.2013.01.030

DO - 10.1016/j.foodres.2013.01.030

M3 - Article

VL - 51

SP - 444

EP - 449

JO - Food Research International

T2 - Food Research International

JF - Food Research International

SN - 0963-9969

IS - 2

ER -